What is the best cut of meat for a beef stew recipe?

The best cut for a beef stew recipe is beef chuck roast. It has the perfect amount of fat and connective tissue that breaks down during slow cooking, resulting in tender meat and a rich sauce.

Can I make this beef stew recipe in a slow cooker?

Yes! To adapt this beef stew recipe for a slow cooker, sear the meat and onions in a pan first, then transfer everything to the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

How can I thicken my beef stew if it's too watery?

If your beef stew recipe ends up too thin, you can create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water and stirring it into the boiling stew, or simply simmer it uncovered for a few minutes.

Beef stew recipe: 1 Secret to the Most Tender Slow-Cooked Meal

Name: Classic Slow-Simmered Beef Stew
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: American
Ingredients: 3 lbs beef chuck roast, cut into 1.5-inch cubes; 3 tbsp vegetable oil; 2 tsp salt; 1 tsp black pepper; 1 large yellow onion, chopped; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 1 cup dry red wine (Cabernet or Merlot); 4 cups beef broth; 2 tbsp tomato paste; 1 tsp dried thyme; 2 bay leaves; 1 lb baby gold potatoes, halved; 4 large carrots, peeled and sliced into rounds; 1 cup frozen peas (optional); Fresh parsley for garnish

Ingredients

Scale

3 lbs beef chuck roast, cut into 1.5-inch cubes
3 tbsp vegetable oil
2 tsp salt
1 tsp black pepper
1 large yellow onion, chopped
3 cloves garlic, minced
2 tbsp all-purpose flour
1 cup dry red wine (Cabernet or Merlot)
4 cups beef broth
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
1 lb baby gold potatoes, halved
4 large carrots, peeled and sliced into rounds
1 cup frozen peas (optional)
Fresh parsley for garnish

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Instructions

Step 1: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
Step 2: In a large Dutch oven, heat the oil over medium-high heat and sear the beef in batches until browned on all sides. Remove the beef and set aside.
Step 3: In the same pot, add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Step 4: Stir in the flour and tomato paste, cooking for 2 minutes to remove the raw flour taste.
Step 5: Pour in the red wine, scraping the bottom of the pot to release the browned bits. Add the beef broth, thyme, and bay leaves.
Step 6: Return the beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
Step 7: Add the potatoes and carrots to the pot. Cover and continue to simmer for another 45-60 minutes until the beef and vegetables are tender.
Step 8: Stir in the peas if using and cook for 2 minutes. Remove the bay leaves, garnish with parsley, and serve hot.

Notes

For the best flavor, use a dry red wine you would actually drink. If the stew is too thin at the end, simmer uncovered for 10-15 minutes to reduce the liquid.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 4g
Sodium: 850mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 38g
Cholesterol: 115mg